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Pumpkin Bread with Maple Butter Recipe

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Whisk eggs, pumpkin purée, ginger, and 1½ cups sugar in a large bowl. Stream in oil, whisking constantly until mixture is homogeneous. Gently fold half of dry ingredients into egg mixture until no dry spots remain. Repeat with remaining dry ingredients, stirring to combine but being careful not to overmix.



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Santé Et Nutrition

The Only Pasta I Make For My Best Friend Has 8 Cloves of Garlic

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Most friends give friends who just moved into a new home a nice bottle of wine, maybe some paper towels if they’re practical. Me? For my best friend? I brought her a whole head of garlic, a bag of wide-leg pappardelle, a tub of olive oil, and fist-size portions of basil and parsley. Then I made lunch.

Specifically, Andy Baraghani’s extremely simple but extremely satisfying pasta riddled with bronzed flecks of garlic, bracing Castelvetrano olives, and all those leafy herbs. It was an elegant and complex meal—“bright, herby, and a little briny,” as Andy described it over Slack—and it couldn’t be easier to pull off.

Even while totally distracted by our conversation about the very dark but very fascinating Dr. Death podcast, I could still absentmindedly boil the pasta water and smash eight—yes, eight—garlic cloves in olive oil until they look like little golden nuggets. While my friend and I batted around theories about how this neurosurgeon could have kept going after committing 33 botched surgeries (insane hubris? Actual ignorance?), I tossed those nuggets with red pepper flakes, pitted Castelvetranos, and chopped parsley. “It’s a way to mellow out the grassy parsley flavor,” Andy Slacked me. (We only communicate via Slack, like true millennial coworkers.)

Once the pasta was just under al dente, I should have paused the conversation to gently move the noodles from the hot water to the garlic-parsley-olive sauce. But hindsight is 20/20, and instead I burned my forearms with hot splashes. However, I was undeterred because here came the best part: butter. I threw in a few tablespoons of butter and a splash of pasta water to give the sauce the kind of dewy gloss promised by Korean face masks. We finished the dish with sweet, fat basil leaves, a little lemon zest, and a couple teaspoons of lemon juice, and rushed the pot to the table. Then, silence. All conversation ceased as we slurped each butter-drenched strand straight from the Dutch oven. No Dr. Death theory could pry us away from Andy’s pitch-perfect pasta.

This is a pasta that celebrates the glory of garlic: how it makes everything taste better, stinks a little, and always seems to linger on. It’s a little bit like a friendship that’s weathered years in an AC-less bedroom, break-ups, maid of honor speeches, new jobs, and very adult accomplishments. And that’s why it’s the perfect thing to make your best friend.

Get the recipe:

herby-pasta-with-garlic-and-green-olives.jpg



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Santé Et Nutrition

Cranberry-Fig Sauce Recipe | Bon Appetit

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Melt butter in a large saucepan over medium heat. Cook shallot and rosemary, stirring often, until shallot is starting to turn golden, about 4 minutes. Add cranberries, figs, brown sugar, vinegar, ½ tsp. salt, and red pepper flakes and increase heat to medium-high.

cranberry fig sauce process 4

Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski



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Santé Et Nutrition

This Lemon-Ginger Brew Will Save You from the Clutches of Cold Season

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Welcome to Never Fail, a weekly column where we wax poetic about the recipes that never, ever let us down.

Flu season hit the BA office this week in a tidal wave of tissues, Emergen-C packets, and out-of-office messages. Which is why, after scheduling my annual flu shot and dousing everything on my desk with hand sanitizer, I headed home to make a double batch of lemon-ginger brew.

Forget green juice. Forget echinacea tea. When it comes to restorative liquids, this lemon-ginger brew is the real MVP. It’s a high-octane concoction from food director Carla Lalli Music, who has two kids and knows a thing or two about soothing sore throats.

How to Make Soothing Lemon Ginger Brew

The three-ingredient recipe is minimal, which is good, because no sick person wants to do a lot of chopping and stirring anyway. All you need to do to get things going is toss some peeled ginger knobs (about a half pound) in a food processor and pulse them into a coarse paste. (If you don’t have a food processor, use the larger holes of a box grater or give those knobs a fine chop. It’s a bit more work, but the chopped up ginger will do just fine.)

Add the ginger to a medium saucepan with 6 cups of water, bring it to a boil, and then reduce the heat and simmer for 30–40 minutes. Use this time for a steamy shower, or even a power nap. (Just don’t forget to set an alarm!) Strain the ginger chunks out with a fine mesh sieve, then squeeze two or three lemons worth of juice into the pot and add agave syrup (or honey, or pure maple syrup) to taste. Just like that, the brew is done.

Once made, this brew can hang out in the fridge for up to two weeks—plenty of time to soothe a sore throat while your white blood cells do their healing work. I prefer to heat it up before serving, so the fiery ginger is extra pungent. It’s the kind of burn that makes you really feel like something is working, and I need that. Plus: It’s delicious.

This is the time where I should probably acknowledge that, no, this drink isn’t magical. It won’t cure you of whatever ails you, and you should definitely still get a flu shot. Still, there’s something about the holy trinity of honey, ginger, and lemon that soothes your body and your soul. And it pairs excellently with non-sick days too, making rainy mornings and quiet nights at home feel infinitely cozier with minimal effort. So make ginger, lemons, and honey part of your pantry (and fridge) staples, and you’ll never be far from a mug of this cozy and restorative brew. Think of it as insurance against the next time flu season hits .

It’s time to brew:

lemon-ginger-brew



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